Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
4 hr 45 min
Prep:
4 hr 15 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Melt butter over moderate heat in a medium stockpot or Dutch oven. Cook onion with salt and pepper until soft, about 15 minutes. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes. Stir occasionally so the sorrel is evenly cooked.

Add half and half, water, and Tabasco pepper sauce. Bring to a boil and remove from heat. Puree in a blender until smooth and strain through a medium sieve. Stir in lemon juice, adjust with salt and pepper, and refrigerate a minimum of 4 hours, or, to serve immediately, chill in bowl rested in another bowl of iced water. Serve cold.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Red-Pepper Soup

Recipe courtesy of Food Network Kitchen

Pumpkin Soup

Recipe courtesy of Kerry Simon

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Black Bean Soup

Recipe courtesy of Dave Lieberman

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Healthified Broccoli Cheddar Soup

Recipe courtesy of Food Network Kitchen

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.